Summertime is no summertime for me without spending some days in Denmark at the places that became familiar to me over the last years.
One of them is Sortebro Kro in Odense, the most magical restaurant I ever have been to. This time we arrived on a late friday evening finding the restaurant almost completely taken. We were seated on a table in the cosy “Hvidstue” next to a window to see the night fall. And then the magic began…
All of the courses we had are worth being written about. One of them made us feel reverently for the components, the smell, the flavours and its appearance. Indeed I never felt such a deep respect for a creation of food as I did in this moment. And my female companion was the same.
“Sommerhave” – Summer Garden
The dish “Sommerhave” is made of twelve different vegetables in seven different preparations and seven different kinds of herbs.
There is puree, baked, fried, steamed, marinated and preserved vegetables.
Even for a chef this dish is an awakening: how blind have I been not considering the many ways of preparation? Halleluja!
I can´t even list all of the components in english but I can do it in danish:
- fennikel og fennikelgrønt
- røde beder og røde beder blade
- hestebønner og bønner
- blomkål og brokkoli
- nye løg
- peberrod og purløg i saucen
- røllike og fuglegras
- blomsterkarse og blomster
- grønne tomater
It is amazing how rich in taste and flavour a handful of vegetables from the garden can be. This dish is really given to us by nature and I admire the chef Kristian for this signature dish of him. Thank you very much for this delicious experience at Sortebro!
One day I will be able to serve this dish in the restaurant at home as well. It is all in my hands. And a long way to go.